Corn Meal Breakfast Cakes
A quart of indian meal; a handful or more of wheat flour; a large salt-spoon of salt; a quart of warm water; an additional pint of lukewarm water; a bit of pearlash the size of a hazle-nut, or the same quantity of soda or saleratus. Mix over night, in a large pan, the indian meal, the wheat flour and salt. Pour on gradually a quart of warm water, (warm but not hot,) and stir it in with a large wooden or iron spoon, so as to form a very soft dough. Cover the pan, and set it on the dresser till morning. In the morning thin the dough with another pint of warm water, so as to make it into a batter, having first dissolved in the water a salt-spoonful of powdered pearlash or saleratus, or a bit the size of a hazle-nut. Beat the mixture hard. Then cover it, and let it stand near the fire for a quarter of an hour before you begin to bake it. Bake it in thin cakes on a griddle. Send them to table hot, and eat them with butter and molasses, or honey.